Asian Cucumber Salad

This Asian Cucumber Salad is crisp, refreshing, light, and easy to make. With its cool crunch, fresh flavor, and just a touch of adjustable heat, it’s the perfect summer side to pair with almost anything.

This cucumber salad is light, crisp, and bursting with fresh flavor. Cool cucumbers are tossed with thinly sliced red onion and fresh cilantro, then lightly coated with a tangy, mildly spicy dressing that keeps the salad bright and refreshing. (If you don’t like spice, no worries. It’s easily adjustable!) It’s finished with crunchy fried wonton strips for the kind of crunch I can’t resist (and neither will you!), making it a fresh side perfect for family meals, cookouts, or any get-together.

Ingredients needed:

• Cucumber—use your favorite, sliced thin.
• Red onion—just enough for a sharp, oniony bite without overpowering the salad.
• Cilantro—adds an herbaceous, bright, and citrusy flavor. If you don’t like it, scallions are a good substitute.
• Fried wonton strips—added to the salad just before serving for texture and crunch.
• Sesame seeds—for garnishing.
• Rice wine vinegar—provides a sweet and tangy base for the dressing.
• Chili oil—a little goes a long way. It adds a heat. Feel free to add to taste.
• Mayonnaise—adds creaminess and a smooth mouthfeel to the dressing and helps to mellow the chili oil.
• Toasted sesame oil—imparts a toasty, nutty flavor.
• Honey—adds a hint of sweetness.
• Kosher salt—enhances and rounds out the flavor. It’s also used to salt the cucumbers to remove excess water.

Recipe highlights:

• Rub kosher salt over the cucumber slices. Let them rest in a bowl for 20 minutes. Drain, then pat dry.
• Combine mayonnaise, rice wine vinegar, sesame oil, chili oil, honey, and salt. Whisk until blended.
• Add the cucumber slices, onion, and cilantro to a bowl. Add the dressing. Toss to combine. Just before serving, top with fried wontons.
• Refer to the recipe card below for detailed instructions.

What to serve with this cucumber salad:

Light, fresh, and wholesome, this salad pairs beautifully with any main dish. It’s especially perfect alongside lemongrass-marinated pork chops, as a refreshing contrast to bold butterfly chicken drumsticks, or with juicy grilled steaks. To enjoy the salad as a light meal, try adding extra protein such as chicken, salmon, or shrimp. For a vegetarian option, add tofu—they’re all delicious choices.

How to make ahead:

You can make this cucumber salad in advance, and it travels well. However, wait 20 minutes before serving to add the dressing, allowing enough time for the flavors to meld. Add the fried wonton strips at the last minute or serve them on the side so each person can add them as they like.

How to store:

This salad is best eaten the day it’s dressed. That said, leftovers can be refrigerated in an airtight container for up to 3 days. If you plan to store it, it’s best to keep the salad and the dressing separate, then combine them when you’re ready to serve.

Nevertheless, I had this cucumber salad 3 days after it was made and dressed, and it was still delicious. It didn’t become watery, thanks to the salting method, which draws out the liquid.

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or are highly rated.)

• Colander with mixing bowl set
• Spatula set

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Asian Cucumber Salad

Author: In Good Flavor Cooking Method:Mixing Cuisine:Asian-Inspired Courses:Salads

Difficulty:BeginnerPrep time: 10 minutesRest time: 20 minutesTotal time: 30 minutesServings:4 servings

Description

This Asian Cucumber Salad is crisp, refreshing, light, and easy to make. With its cool crunch, fresh flavor, and just a touch of adjustable heat, it’s the perfect summer side to pair with almost anything.

Ingredients

• 4 cups cucumbers, sliced (2 cucumbers, about 10 ounces each)
• 1/2 cup lightly packed red onion, thinly sliced
• 3-4 tablespoons chopped cilantro, to taste
• 1 1/2 tablespoons rice wine vinegar
• 1 1/2 tablespoons mayonnaise
• 1 teaspoon sesame oil
• 1/8 teaspoon chili oil
• 1/2 teaspoon honey
• 1/2 teaspoon kosher salt (or 1/4 teaspoon table salt)
• 3/4 cup fried wonton strips, broken into chunks
• a pinch of salt, to taste

Instructions

1. Place the cucumber slices in a bowl, adding in in batches and sprinkling some salt over each addition. Toss to evenly coat. Let it sit for 20 minutes.

This step removes excess water from the cucumber to prevent it from releasing it into the dressing. If you don’t have time, you can skip this step, but your cucumber may become soggy and watery if it’s not eaten immediately.

2. Drain the slices in a colander, then transfer them to a surface lined with several layers of paper towels or a lint-free tea towel, and pat them dry.
3. Make the salad dressing: combine all of the dressing ingredients in a bowl. Blend well. Set aside.

This dressing has a medium level of heat. You can reduce the amount of chili oil for less heat.

4. Add the cucumber, onion, and cilantro to a mixing bowl. Pour in the salad dressing. Toss to combine. Add salt to taste, if needed. Refrigerate for 20 minutes for the flavor to meld.
5. Add the fried wontons just before serving, or serve them on the side.
6. Makes 4 servings.

Notes:

• Choose Persian or English cucumbers, as they tend to be less watery than regular cucumbers, especially if you plan to have leftovers.
• Use sweet basil, Thai basil, mint, or scallion if you don’t like cilantro.
• Add sesame seeds for a garnish, if desired.

Keywords:Asian Cucumber Salad, Summer Side, Cucumber Salad, Fresh Flavor, Asian, Fried Wonton Strips

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